All American Apple Crisp Slab Pie
Hello Fall; how I love your warm colors and flavors. So let's make a family favorite, apple crisp and spread it out into a slab pie. After all, Fall is the season to celebrate the harvest and Thanksgiving. Pick some apples, warm baking spices, and make or buy a pie crust, it's time to enjoy an All America Apple Crisp Slab Pie.
So let’s get making an All American Apple Crisp Slab Pie!
Inspiration
When I was invited to the Primo BBQ Bash 2023 I was honored. My mission was to demo 2 recipes showing off how efficient and fun it is to cook on a Primo Ceramic Grill. The Primo Team asked if I would demonstrate, on the Primo Grill, an entree and a dessert. Who better to do a dessert demo than Grilling Grandma? And what fun I had giving my tips away! After all, I do have plenty of years making spliced apples in every shape!
After being asked, I immediately thought of an All American Apple Pie. After all, Primo Ceramic Grill is made in America, and I definitely want to celebrate that fact because it is important! I realized we would need a BIG pie for the 400 expected BBQ enthusiasts who were to attend. That’s the moment that I knew that a slab pie would be perfect, after all it yields 24 servings.
Thank You Grandma Pearl
Grandma Pearl's Apple Pie is the flavor memory that influences my spiced apple dishes, no matter the shape (pie, slab pie, crumble, or crisp). Every Thanksgiving, as I opened the door to her kitchen, the aroma of cinnamon, nutmeg, cloves, and cooked apples greeted me.
I love how smells and flavors brand the palate.
WHAT IS A SLAB PIE
A slab pie is also known as a sheet pan pie. Obviously, it is made in a rimmed baking pan that is large or extra large. The common size is at least 10-by-15 inches. On the Primo Grill, a 18”x12” full sheet pan works well. Of course, if you have a 13”x9” pan you can use it, especially if you are serving only 12 guests. In that case, you would cut down on the ingredients.
HOW TO MAKE A SLAB PIE
Basically, an apple slab pie is made like a good old fashion apple pie except with more ingredients and in a different shape pan. Boom! Done! Check out the steps below.
Gluten Free Option
If you need to make a gluten free dessert then omit the pie crust, use 1 tablespoon cornstarch to thicken the apple mixture , and make the crisp topping with an all-purpose gluten free flour. In addition, I love Wholly Wholesome's gluten free frozen pie crust. You will need 3 individual 8-inch pie crusts for the slab.
Prepare Store Bought Dough
Make and roll out the pie dough. The pie dough can be homemade or store bought. If you are using a refrigerated pie crust from the grocery story, you will need 3 individual 8-inch pie crusts. That means, if you are using frozen pie crusts then make sure to buy 2 packages and let them thaw before rolling out.
Prepare Homemade Dough
In a food processor, combine the flour, salt, sugar, and nutmeg, and pulse to combine. Add the grated butter, and pulse until the mixture is resembles coarse crumbs. Alternative: Use a pastry cutter or your fingers to mix flour mixture and butter. Drizzle with ice water, and pulse until the dough just comes together.
Turn the homemade dough out onto a lightly floured surface and knead briefly until smooth. Flatten the dough into a rectangle disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes. Meanwhile, prepare the grill.
Prepare the Grill
Load the Primo Grill with lump charcoal, and light. Leave the dome lid open for 10 minutes, with the bottom vent fully opened.
Set the deflector rack and plates in the grill for indirect heat. Insert the grill grates.
Adjust top and bottom vents for 325°F indirect heat.
Prepare the Filling
Slice, peel, and core apples and pears. A variation of slices and chunks works best. Toss the fruit with the sugar, lemon juice, vanilla, cinnamon, nutmeg, clove, salt, and flour until well combined.
Prepare the Topping
Combine all the ingredients for the crisp topping in a medium bowl. Use a fork or your fingers to form a crumbly oat topping. Add nuts to the oat topping if you wish. I made it once with pecans, walnuts, and almonds and it was delicious.
Roll the Dough
Turn the homemade dough out onto a lightly floured surface, and roll out the pie dough to 19” x 13” so that it will overlap a standard sheet pan, 18”x12” pan.
If store bought dough is being used, remove packaged dough from the refrigerator at least 10 minutes before rolling out. If the pie dough is frozen, thaw it for at least 30 minutes.
Transfer the dough to the pan by rolling it around the rolling pin. Tuck the edges of the dough back towards the edge of the rimmed pan and crimp.
Note
If store bought is being used, and you don’t have a rolling mat or a rolling pin you can just piece it together directly in the pan. I prefer it a little thinner though so I do roll out the pie crust dough.
Bake The Slab Pie
Pour the fruit mixture on top of the pie dough and evenly spread. Sprinkle the topping over the filling making sure that the corners have the crisp too.
Place the slab pie into a prepared 400°F grill for 45 minutes or so. Rotate pan, at least once during the baking time or until the filling is bubbly and the topping is golden brown.
To serve
Allow the pie to cool ten minutes before slicing with a pizza wheel. Drizzle with caramel sauce and/or ice cream.
BASICS TIPS TO GRILL-BAKING AN APPLE CRISP
My recipe is for apple crisp slab pie is grill-baked on a Primo 400XL. If you have a smaller Primo Ceramic Grill you might have to reduce the pan size. The filling can be baked in a pie crust or without!
Create an Indirect Heat Zone with Primo’s Deflector Racks and Plates!
Rotate the Pan for Even Baking!
Use Primo Lump Charcoal for a subtle smoke flavor.
Do Not Use Smoking Chunks or Chips in This Recipe!
Use an equal combination of Granny Smith Apples with a sweet red apple and Bartlett Pears.
TOOLS FOR GRILL-BAKING AN APPLE CRISP SLAB PIE
apple cutter
peeler
knife
sheet pan
pizza wheel to cut the baked slab pie
WHAT APPLES MAKE THE BEST PIE FILLING?
I always use an assortment of apples. My ratio goes like this:
Granny Smith 5 apples
Pink Lady or Envy: 5 apples
Bartlett Pears: 5 pears
The Granny Smith have a firm texture and are tart. Pink Lady apples add a sweetness yet they still hold a semi-firm texture. And the pears melt in to the pie filling providing a smooth sweet sauce along with the sugar and flour.
Apple Substitutions:
Honeycrisp apples: These apples are sweet and tart, with a crisp texture. They will give your pie a similar flavor and texture to Granny Smith apples. At the Primo BBQ Bash I used Honeycrisp apples instead of Pink Ladies because that is what was available!
Golden Delicious apples: These apples are mild in flavor and have a slightly mealy texture. They will give your pie a sweeter flavor than Granny Smith apples, but they will still hold their shape well. I will actually use golden delicious apples when ripe pears are not available!
Braeburn apples: These apples are sweet and tart, with a crisp texture. They are a good all-purpose apple for baking, and they will work well in apple pie. You can actually make the slab pie with all Braeburn apples and pears.
Rome apples: These apples are sweet and tart, with a firm texture. They will give your pie a slightly tarter flavor than Granny Smith apples, but they will still hold their shape well.
Jonathan apples: These apples are sweet and tart, with a crisp texture. They are a good choice for apple pie, and they will give your pie a similar flavor and texture to Granny Smith apples
TOPPINGS FOR ALL AMERICAN APPLE CRISP SLAB PIE
I love caramel sauce drizzled over warm apple crisp slab pie. Whipped Cream, Vanilla Ice Cream, Butter Pecan Ice Cream, Vanilla Yogurt, Maple Syrup, are some of the toppings my family loves.
WHAT IS THE DIFFERENCE BETWEEN CRISP, CRUMBLE, COBBLER and DUTCH APPLE
The difference between an apple crisp, apple crumb, apple pie, and apple cobbler is the type of topping they have.
Apple crisp has a streusel-like topping that is made with flour, sugar, butter, and oats. The topping is typically sprinkled over the fruit filling and then baked until golden brown.
Apple crumb is similar to an apple crisp, but the topping is made with more butter and less flour. This gives the topping a more crumbly texture.
Apple pie has a bottom crust and a top crust that encases the fruit filling. The crust is typically made with all-purpose flour, butter, sugar, and salt.
Apple cobbler has a biscuit-like topping that is made with flour, butter, sugar, and milk. The topping is dropped over the fruit filling and then baked until golden brown.
WHAT OTHER SLAB PIES CAN BE GRILL-BAKED ON THE PRIMO?
What pie is your favorite? Whatever your answer is then give it a try as a slab pies! From pumpkin, pecan, berry, sweet potato, strawberry, rhubarb, pear, peach, and plum; there are few pies that can’s be baked in a Primo Ceramic Grill.
For more information on Primo Grills click HERE!
For more dessert recipes and grill-baked recipes click HERE!
My favorite grill-baked recipes on my Primo Grill: Shot of Whiskey Toffee Bread Pudding.
IN CONCLUSION
Baking is easy on the a Primo Ceramic Grill because of the design. Primo Grills create an efficient convection heat zone. In addition, Primo Grills hold in moisture which then creates delicious baked dishes.
All American Apple Crisp Slab Pie
All American Apple Crisp Slab Pie
Serves: 20
Prep Time: 20 minutes Grill-Bake Time: 45-60 minutes Grill Temp: Indirect 375-400°F
INGREDIENTS
For the Pie Crust:
3 cups all-purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 1/2 cups (3 sticks) unsalted butter, chilled and cut into small pieces 3/4 cup ice water, 8-12 tablespoons of ice water
Egg wash: 1 egg whisk with 1 tablespoon water
Alternative: 2 store bought pie crusts
For the Filling:
5 pounds of fruit below:
5 Granny Smith
5 Pink Lady apples
4 Bartlett pears, peeled
1 cup granulated sugar
1/2 cup light brown sugar
3 tablespoons freshly squeezed lemon juice 2 teaspoons vanilla extract
12 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
3 tablespoons all purpose flour
For the Topping:
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, chopped
1/2 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup 1-minute oats
1/2 cup rolled oats (or choose 100% 1-minute or rolled) Extras: Caramel Sauce, Ice Cream or Whipped Cream
INSTRUCTIONS
Make The Dough: In a food processor, combine the flour, salt, sugar, and nutmeg. Pulse to combine. Alternative: Use a pastry cutter or your fingers to mix flour mixture and butter.
Add the butter and pulse until the mixture resembles coarse crumbs.
Drizzle in the ice water, 1 tablespoon at a time, pulsing until the dough just comes together.
Turn the dough out onto a lightly floured surface and knead briefly until smooth. Flatten the dough into a rectangle disk. Wrap the disks in plastic wrap and refrigerate for at least 30 minutes. Meanwhile, prepare the grill.
Prepare the Grill: Load the Primo Grill with lump charcoal, and light. Leave the dome lid open for 10 minutes, 375° with the bottom vent fully opened.
Set the deflector rack and plates in the grill for indirect heat. Insert the grill grates. If available, insert the Freestone Baking Stone onto the grill grates.
Adjust top and bottom vents for 375°F indirect heat.
Prepare the Filling: Slice, peel, and core apples and pears. A variation of slices and chunks works best. Toss the fruit with the sugar, lemon juice, vanilla, cinnamon, nutmeg, salt, and flour until well combined.
Prepare the Topping: Combine all the ingredients for the crisp topping in a medium bowl. Use a fork or your fingers to form a crumbly oat topping.
Roll the Dough: Grease a rimmed baking half-sheet with cooking oil, do not use spray or butter.
Turn the dough out onto a lightly floured surface, and roll out the pie dough to 18” x 14” so that it will overlap a standard sheet pan, 17”x12” pan.
Transfer the dough to the pan by rolling it around the rolling pin. Tuck the edges of the dough back towards the edge of the rimmed pan and crimp.
Bake The Slab Pie: Pour the fruit mixture on top of the pie cough and evenly spread. Sprinkle the topping over the filling making sure that the corners have the crisp too.
Place the slab pie into a prepared 375F to 400°F grill for 40 to 45 minutes. Rotate pan, at least once during the baking time or until the filling is bubbly and the topping is golden brown.
To serve: Cool slightly before drizzling with caramel sauce. Serve All American Apple Crumb Slab Pie with ice cream, if desired. Enjoy!
